White Apricot Sorbet with Honeysuckle for #SundaySupper

This apricot sorbet is sweetened with honey, made with fragrant honeysuckle and features the sweet Angelcot, a white apricot crossbreed.

Raise your hand if you are sweating it out right now?! San Diego has been hit with unusual humidity this time of year, making my spoiled kids ask, “Why is it so sticky?” It’s not hot enough to run the a/c (don’t lynch me for saying that), but the days are definitely heating up. Why all this weather talk? Well, today’s #SundaySupper theme is Beat the Heat. And why not beat the heat with some dreamy apricot sorbet made with angelcots?

Frieda’s Produce was kind enough to send me some beautiful angelcots to sample. The Angelcot is a white apricot hybrid of Moroccan and Iranian apricots. And of course, with my middle-eastern background, my curiosity was tickled to try out these exotic apricots.

They are sweet, juicy and fragrant with the texture similar to a nectarine. You can find them right now at your local Ralph’s Supermarket. They are also delicate and didn’t have the most comfortable journey in the mail to my house. But, when life gives you battered apricots, what do you do? Make apricot sorbet!

I am still on my honey kick here in my kitchen, so this sorbet is sweetened with honey, not sugar. And while I was in my garden, watering my sad tomato plants and thinking about my apricot sorbet, I saw my kids sucking on honeysuckle blossoms that had grown over our fence from my neighbor’s yard. The blossoms reminded me of my angelcots and I decided they would go in my apricot sorbet, as well.

White Apricot Sorbet with Honeysuckle

Author:

Laura Bashar

This sorbet is sweetened with honey, fragrant honeysuckle and features the Angelcot, a white apricot that is a hybrid of Moroccan and Iranian apricots. Recipe by Laura Bashar of Family Spice

It’s been so hot here in St. Louis our poor air conditioner has rarely been off for the last several weeks. Not very humid, though, which is unusual for here – usually it’s a steam bath. Anyway, nice recipe. Angelcots are new to me, and I’ve never cooked with honeysuckle. But I could go for something cool and refreshing, and this looks super. Thank you.

Beautiful sorbet! Such a wonderful, happy color! And one more exotic ingredient :-). I recently bought something called plumcot, which is supposed to be a hybrid of plum and apricot. It looked like an apricot and tasted like a plum. Now I will be on the lookout for these Angelcots. Thanks for sharing and have a great week!

Your sorbet is gorgeous! And, I must hunt down those angelcots-yum. Today we had a nice breeze at our house, but you’re right, it has been a bit “sticky” lately. This is definitely going on k summer dessert list to make!

Oh wow Laura! This looks phenomenal! I love apricot and have been eating as it is, but I was thinking I should make ice cream/sorbet out of it. I’ve never used honeysuckle before and I’d love to try this sorbet!

LOVE this! There’s a place where I walk/run near my house, and I always take a little detour down this one path just so I can smell the honeysuckle. It’s one of my favorite summer fragrances. And this dessert is, of course, just stunning! Congrats!

Wow, your photos are just spectacular! As is your sorbet!!! I’m so envious of your fresh apricots…decent ones are so difficult to find in the Midwest!! Till I do, I’ll just drool over your marvelous treats!